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Author Topic: Preventing smoked salmon sticking to rack  (Read 9702 times)

JBB

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Preventing smoked salmon sticking to rack
« on: January 27, 2016, 08:47:29 PM »

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?
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Noahs Arc

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Re: Preventing smoked salmon sticking to rack
« Reply #1 on: January 27, 2016, 11:31:58 PM »

I don't put anything on the rack and I don't have a problem.
I usually let the fish cool off on the racks then carefully work them off if they stick a bit.
Try letting them cool on the rack to firm up some.
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JBB

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Re: Preventing smoked salmon sticking to rack
« Reply #2 on: February 01, 2016, 09:46:40 AM »

 I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.
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Noahs Arc

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Re: Preventing smoked salmon sticking to rack
« Reply #3 on: February 02, 2016, 12:03:38 PM »

I only use dry brine for salmon.
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scouterjames

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Re: Preventing smoked salmon sticking to rack
« Reply #4 on: February 06, 2016, 07:48:34 AM »

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?

I never use Pam (or other cooking sprays).  They contain nasty propellants (most make use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).

Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a paper towel into it and rub down the grill.  Healthier and saves the environment at the same time!
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dennisK

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Re: Preventing smoked salmon sticking to rack
« Reply #5 on: February 24, 2016, 10:33:34 AM »

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?

Don't spray.

Use canola oil via a paper towel and wipe the racks.

Use a metal spatula or a hard plastic one to slip under the skin and remove the filet.

Personally I don't care if the skin sticks because II'm separating the flesh from the skin anyways for eating/vacuum packing. So if some sticks it gets removed in the cleanup soak anyways.

Good luck.
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dennisK

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Re: Preventing smoked salmon sticking to rack
« Reply #6 on: February 24, 2016, 10:35:21 AM »

I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.

I never dry brine but don't you wash off the sugar before smoking?? When wet brining I have to rinse the brine off with water and let it dry on the racks before smoking. Allows for pelicle to form which is important to making smoke stick.
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doja

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Re: Preventing smoked salmon sticking to rack
« Reply #7 on: June 30, 2016, 06:35:39 PM »

I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.

Hang them.... 
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Old Blue

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Re: Preventing smoked salmon sticking to rack
« Reply #8 on: July 02, 2016, 09:37:49 AM »

Paper towel and canola or olive oil and do it on both sides of the rack and don't be shy about it.  Your racks will clean up much easier too.
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